Roasted Neck Off Chuck Roll
Chuck Rolls are commonly known as the Pork Butt of Beef. It contains lots of muscle, connective tissue, and fat but is harder to slice than pull or shred. A month ago we enjoyed some wonderful Hickory smoked Pulled Beef but this time I wanted to slice the Chuck rather than pull it to see and taste the results. I took the Chuck Roll to an Internal Temperature (IT) of 190ºF versus the 200 – 205ºF.
Bought a 12 pound Boneless Neck Off Chuck Roll in Cryovac from Cash & Carry at $2.59/lb. Separated the roast into four portions and seasoned them with Annie’s Roasted Garlic EVOO and Fagundes Prime Rib rub. Vacuum sealed the roasts before storing them in the freezer. Defrosted one of the 3 lb preseasoned Neck Off Chuck Roll roasts in the refrigerator. Frozen meats should be defrosted in the refrigerator. Read More
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Seafood Chowder Recipe
Delicious Chowders that serve as an Entrée for your family and friends are easier than some might think. My Seafood Chowder Recipe is extremely easy and uses common ingredients that you’ll find at any grocery store. If you decide to use classic recipes then search the internet and you’ll find many wonderful chowder recipes. Read More
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Wood Pellet Grill Hickory Smoked Meatloaf
If you’ve haven’t experienced the exquisite flavors that Hickory smoke adds to your favorite Meatloaf recipe then you don’t know what you’re missing. Once you start smoking your meatloaves you’ll never cook them in your oven again. Many recipes call for the use of Ketchup but I’ve always preferred using Tomato Sauce in my Meatloaves. Read More
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Smoked Turkey Breast Potato Casserole
This layered ultimate comfort food casserole incorporates mash potatoes, hash browns, with a leftover Smoked Turkey Breast. It’s a simple recipe that will sure to please your family, friends and is wonderful as a pot luck dish. If you don’t have Turkey then just substitute a pulled Rotisserie Chicken from your favorite Grocer. This is also a scrumptious way to use up Turkey leftovers from Thanksgiving. Read More
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Smoked Boned & Stuffed Chicken Thighs
It might sound confusing but ‘boned’, ‘deboned’, or ‘boneless’ Chicken Thighs are all the same thing. They all have the bone cut from the meat and still have the skin attached. So I suggest that the next time you visit your Butcher or Grocery store pick yourself up some Chicken Thighs with the skin, bone and meat and ‘bone’ them yourself. You’ll find that boned chicken thighs in an excellent way to cut down on cooking time and in the process you can save a significant amount of money which these days is a good thing! Many people prefer the moistness and flavor of the dark meat.
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